These Cajun Burgers With Sweet Potato Buns bring bold Bayou flavors to your next backyard barbecue!
I’ve said this before, and I’ll say it again: My husband is obsessed with Cajun food. He always wants me to make all things Cajun. From salads to salmon, I’ve practically turned our home into a Louisiana Bayou.
But honestly, I’m more of a veggie girl. So, a lot of times, I’ll add some Cajun spices to my vegan chili, or if I’m feeling all 1950s housewife, a cauliflower casserole. Still, I can’t always expect my poor hubby to suffer through night after night of veggie-heavy dishes. That’s why I love this Cajun burger recipe!
This recipe is what I’d call a compromise. Sure, instead of a bun, I’m using two thickly sliced pieces of grilled sweet potato. But in between that faux bun lies a juicy, Cajun-seasoned patty of lean ground beef. Besides, the sweet potato slices still let you enjoy some carbs. And, in my humble opinion, they’re about 70 times more delicious and nutritious compared to some enriched, bleached flour bun.
Oh, and let’s not forget about the condiments! An exceptional burger needs exceptional toppings, and I think this recipe nails it. Between the thick and tangy Cajun ketchup and sautéed veggies, there’s no shortage of flavor!
Are These Cajun Burgers With Sweet Potato Buns Healthy?
I love a good burger, but burger buns are not typically considered healthy. Most grocery store burger buns use refined wheat flour, which is low in fiber and nutrients. They also often contain refined sugars, preservatives, and other additives. Of course, there are healthy buns at the grocery store, too, but why not save some pennies and just stick with the sweet potato bun? You’ll get some fiber, vitamin A, and a naturally sweet flavor that complements the Cajun spices!
I also opt for 92% lean ground beef, which lowers the fat count. You could also try ground bison or ground turkey. Both are relatively lean and have their own unique flavor profiles. Either way, you’ll enjoy one tasty burger!
Cajun Burger Upgrades
- If you’re okay with using fat for flavor, try mixing the ground beef with ground pork or lamb.
- Experiment with herbs and spices. For added flavor, mix in chopped fresh herbs, such as parsley, oregano, or thyme, or dried herbs, such as cumin, paprika, or garlic powder.
- Top the burger with condiments and toppings. The sky’s the limit here. Avocado, roasted red peppers, sautéed mushrooms, caramelized onions, or a fried egg would all complement this burger.
- Add cheese. I could have mentioned cheese in the previous point, but I think it deserves its own spot on my list! Blue cheese, Gorgonzola, feta, or a mix of cheeses adds a nice, creamy texture.
- Looking for a smokier flavor? Grill or cook the burger on a stovetop griddle or cast-iron skillet. Searing the outside of the burger creates a crispy, caramelized crust.
How Do I Store Leftovers?
Refrigerate leftover patties and sweet potato buns separately in airtight containers for up to 3 days. I like to reheat my burgers in a skillet over medium heat for a couple of minutes with a splash of water. I then cover the pan so that they steam and cook through. They’ll taste almost as good as the day you made them. For the sweet potato buns, reheat them in a toaster oven (preferred) or on a dry or lightly oiled skillet.
Serving Suggestion
Making these delicious and unique buns for your burgers isn’t as difficult as you might think! Sweet potatoes bring the flavor and texture all on their own, with just a bit of help from some olive oil and salt!
For sides, I recommend Keto French Fries or Keto Onion Rings for extra veggie goodness! They both taste just like the deep-fried version, but with way less grease! I’d also consider sticking to the theme and serving the burgers with a cup of Cajun Potato Soup and a side of Watermelon-Feta Salad (With Cajun Shrimp).
Recipe
Ingredients
For The Veggies:
- 2 teaspoons extra-virgin olive oil
- 1/2 large, green pepper thinly sliced
- 1/4 large onion thinly sliced
- 1/2 cup celery thinly sliced
- 1/2 tablespoon fresh garlic minced
For The Burgers:
- 1 pound 92% grass-fed ground beef
- 2 teaspoons Cajun seasoning
- sea salt
- 2 teaspoons extra-virgin olive oil
For The Buns:
- 2 large sweet potatoes
- 2 teaspoons extra-virgin olive oil
- Salt
For The Ketchup:
- 4 tablespoons tomato paste
- 1 tablespoon water
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon white vinegar
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your grill to high heat, letting it heat up for at least 10 minutes.
- For the veggies, heat the olive oil in a large frying pan on medium-high heat. Add in the pepper, onion, celery, and garlic and cook, stirring frequently, until soft and golden brown, about 5-7 minutes. Keep on low heat to keep warm.
- Combine the ground beef, Cajun seasoning, and salt in a large bowl and mix them evenly. Form into 3 3/4 inch patties. Brush each side lightly with olive oil.
- Once the grill is on high heat, put the burgers over direct heat and cook for 4 minutes. Flip and cook an additional 3-4 minutes, or until they reach the desired level of doneness. Transfer to a plate, cover to keep warm and let rest.
- Cut 8 slices out of the middle of the sweet potato (it's the largest part), about 1/4-inch thick. Place them in a large, microwave-safe bowl and add a little water. Cover and microwave until they just begin to soften, about 2 minutes. Drain the water and pat the potatoes dry with a paper towel. You could boil them, too, but it would only be for 2-4 minutes or so.
- Brush each side of the potatoes with the oil and grill until nice char marks form, about 4 minutes. Flip and cook for an additional 3-4 minutes, until fork tender but not mushy.
- While the potatoes cook, mix all the ketchup ingredients in a medium bowl.
To serve:
- Divide the ketchup between all 8 of the sweet potato slices. Divide the veggies between 4 of the slices, and place one burger on top of each veggie-covered slice. Cover with the remaining sweet potatoes.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment